Wildflower Honey Citrus Mojito

Ingredients

For the Tea Concentrate:

• 2 Tea Forté Wildflower Honey Citrus pyramid tea infusers, or 2 tsp of loose tea
• 2¼ cups water
  

For the Honey Simple Syrup:

• ¼ cup water
• ¼ cup honey
  

For the Citrus Salt:

• 1 tbsp grated fresh orange zest (from 1 large orange)
• 1 tbsp grated fresh grapefruit zest (from 1 large grapefruit)
• ½ cup kosher salt
• 2 tbsp Maldon sea salt flakes
  

For assembly and garnish:

• ½ cup loosely packed fresh mint leaves
• ¼ cup fresh grapefruit juice from 1 medium grapefruit
• 2 tbsp fresh lime juice from 1 large lime
• 2¼ cups (18 oz) Wildflower Honey Citrus Tea Concentrate
• 1½ cups (12 oz) silver rum (such as Bacardi, leave out for mocktails)
• 6 tbsp (3 oz) Honey Simple Syrup
• ¾ cup (6 oz) chilled club soda
• Additional fresh mint sprigs, grapefruit half-moon slices, and lime wheels, for garnish
  

Directions

1. Make the tea concentrate: Heat water in a small saucepan to 175°F over high heat. Remove from heat and add the tea pyramids or loose tea; cover and steep for 10 minutes. After steeping, remove the tea pyramids. If using loose tea, pour the steeped tea through a strainer and discard the tea leaves. Place the tea concentrate in a container and refrigerate until chilled, approximately 30 to 45 minutes. Do not wipe saucepan clean.
2. Make the honey simple syrup: Using the same small saucepan, bring the water and honey to a boil over medium-high heat, stirring constantly. Remove from heat, transfer to a container, and refrigerate until chilled, approximately 30 to 45 minutes.
3. Make the citrus salt: Preheat oven to 300°F. Place orange and grapefruit zest in an even layer on a small rimmed baking sheet lined with parchment paper. Bake in preheated oven, stirring once halfway through, until dried, 10 to 15 minutes. Remove from oven and let cool completely, about 5 minutes. In a small bowl, stir together cooled dried zest and salts until thoroughly mixed.
4. Adhere the citrus salt: Dip a small pastry brush into the cooled honey simple syrup, using about 2 tablespoons, and brush onto the outside of the glass starting at the top, moving down and to the right, across the glass for a dramatic look. Then dip your glass into the citrus salt, the Salt will adhere where the syrup was brushed. Fill each glass with ice and set aside.
5. Assemble the cocktails: Place mint leaves, grapefruit juice, and lime juice in the bottom of a pitcher and muddle until fragrant. Add ice to pitcher. Add tea concentrate, rum, and remaining honey simple syrup; stir until chilled and well combined, about 20 seconds. Gently stir in club soda. Pour into prepared glasses. Garnish each drink with fresh mint sprigs, grapefruit half-moons, and a lime wheel on the rim.

Yield: 6 servings (7oz without ice, 12 oz with ice)

*Wildflower Honey Citrus is available in loose tea canisters. Pyramid tea infusers are available in the Soleil, Jubilee and Demoiselle Collections.